Combine 2 cups of flour, sugar, undissolved yeast, lemon rind and salt. Heat milk, water and oil until very warm, approximately 125 degrees. Stir moist ingredients into dry ingredients. Stir in eggs and enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth, approximately 4 to 5 minutes. cover and let rise in a draft free warm location, about 10 minutes. After 10 minutes cut the dough in half. Lightly oil the top of one half, cover and refrigerate. Divide the remaining half into 9 equal pieces. On a floured surface roll each of the 9 pieces into a 10 inch rope. Tie each rope into a knot, leaving one end slightly shorter. Place knots with the short ends up, 2 inches apart on a oiled baking sheet.
Pinch short end of knot to form a head and pointed beak. Insert 2 mini chocolate chips for eyes. Press long end of knot down. Take a pair of scissors that have been dipped in flour and cut 4 to 5 slits into end to form a tail. Brush lightly with oil, cover and let rise in a warm draft free location until it almost doubled in size, approximately 20 to 30 minutes. Repeat with remaining dough half. Preheat oven to 375 degrees. Bake on center rack 12 to 15 minutes or until golden brown. If needed cover heads of chicks with small pieces of foil if they are becoming too brown. Remove from baking sheets to wire racks.

Optional

Brush with powdered sugar glaze made of powdered sugar, milk and vanilla or lemon extract.